A delicious shortbread from Williams Sonoma I used really good butter, European style-it could be Kerrygold, Plugra or Organic Valley makes one. I think it makes a difference in this cookie.
2 cups all-purpose flour
1/3 cup plus 1 Tbs. granulated sugar
1/3 cup confectioners’ sugar
2 tsp. grated lemon zest
1/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter, cut into
pieces, at room temperature
Preheat an oven to 325°F.
In a food processor, combine the flour, the 1/3 cup granulated sugar, the confectioner’s sugar, lemon zest and salt and process briefly to blend. Add the butter and process just until the mixture resembles coarse meal. Turn the dough out onto a floured work surface and gather it into a rough ball.
Pat the dough evenly over the bottom of an ungreased 10-inch springform pan or tart pan with a removable bottom. Press the tines of a fork around the edge to form a decorative border, and then pierce the surface every 2 inches with the fork. Sprinkle the surface with the 1 Tbs. granulated sugar.
Bake the shortbread until lightly golden at the edges and the center is firm to the touch, 45 to 50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes.
Carefully remove the sides of the pan. Using a long, sharp knife, score the shortbread into thin wedges. Let cool completely before cutting and serving. Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 5 days. Makes 12 to 16 cookies.